What You Need:
- ½ cup walnuts
- ½ cup butter at room temperature
- ⅓ cup icing sugar
- 1 teaspoon vanilla extract
- 1⅛ cups all-purpose flour
- Pinch of salt, if using unsalted butter
- 2 cups sifted powdered sugar for rolling
- Ask a parent or adult to help you with this recipe.
- First, grind the walnuts in a blender or food processor until they turn into a coarse flour consistency.
- In a mixing bowl, beat the butter and sugar with a hand mixer until smooth and creamy. Mix in the vanilla extract.
- Add the flour and mix it in. Finally, add the ground walnuts and stir to combine into a soft, sticky dough.
- Use a cookie scoop to form 10 to 12 equal sized portions of the dough, placing them 1 inch apart on a silicone mat lined baking tray or a greased tray. They will flatten a little in the oven.
- Place the tray in the fridge and chill for 30 minutes. Chilling is mandatory to ensure the cookies retain their shape.
- When ready to bake, preheat the oven to 175°C. Slide the tray into the oven and bake for 15 to 20 minutes until the bottoms have flattened a little bit and the tops and edges are lightly browned.
- Set aside to cool for 5 minutes. Spread the sifted, powdered sugar out onto a large, flat plate and roll the still hot cookies in it, coating them all over. Transfer to a wire rack to cool completely, then roll one more time.
- The cookies can be stored at room temperature in an airtight tin for 4 to 5 days or frozen. Happy baking and happy Christmas!
